GB 31607-2021 English PDF
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GB 31607-2021: National Food Safety Standard - Limits of pathogenic bacteria in bulk ready-to-eat food
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GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Limits of pathogenic bacteria in bulk ready-to-eat food ISSUED ON: SEPTEMBER 07, 2021 IMPLEMENTED ON: MARCH 07, 2022 Issued by: National Health Commission of the PRC; State Administration for Market Regulation.
Table of Contents
1 Scope ... 3 2 Terms and definitions ... 3 3 Principles of application ... 3 4 Indicator requirements ... 4 National Food Safety Standard - Limits of pathogenic bacteria in bulk ready-to-eat food1 Scope
This Standard specifies the indicators of pathogenic bacteria, their limit requirements and inspection methods in bulk ready-to-eat food. This Standard applies to bulk ready-to-eat food. It does not apply to food in food service, food subject to commercial sterility requirements, and unprocessed or untreated primary agricultural products.2 Terms and definitions
2.1 Bulk ready-to-eat food Non-prepackaged food which can be directly eaten by consumers (including prepackaged bulk ready-to-eat food which needs to be measured and weighed), including heat-treated bulk ready-to-eat food, partially or un-heat-treated bulk ready-to-eat food, and other bulk ready-to-eat food. 2.1.1 Heat-treated bulk ready-to-eat food Bulk ready-to-eat food sold after all components have been thoroughly heated during the production process (the core temperature is at least 70 °C; the duration is at least 1 min). 2.1.2 Partially or un-heat-treated bulk ready-to-eat food Bulk ready-to-eat food with ingredients that have not been thoroughly heat- treated or raw ingredients added during the production process. 2.1.3 Other bulk ready-to-eat food Bulk ready-to-eat food prepared by processes such as pickling, drying or fermentation, and bulk ready-to-eat food not included in the above categories.3 Principles of application
3.1 Regardless of whether the limits of pathogenic bacteria are specified or not, food producers, processors, operators, etc. shall take control measures, to ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
